Head Chef

Job Summary
We are seeking a passionate and experienced Head Chef to lead our culinary team. The ideal candidate will have a strong background in food service management and a deep understanding of kitchen operations. As the Head Chef, you will be responsible for creating innovative menus, ensuring high-quality food preparation, and managing kitchen staff to deliver exceptional dining experiences.

This is a full-season position with a minimum start date of May 5th (or earlier) and end date October 17th (or later). Optional remote or part-time work is available off-season. Serious candidates with full-season availability only please.

This is a hands-on position. The ideal candidate is energized by the flow of a high-volume kitchen, enjoys managing and mentoring employees, takes pride in maintaining processes and procedures and has years of experience in kitchen operations. This is a key position with growth opportunities that can be tailored to the right person based on experience.

Pay is negotiable and available on a seasonal or year-round basis. Pay can be hourly or salaried. Housing is available for the season and possibly year-round for the right person. Free shift meals, store discounts , end of season bonus, and optional retirement benefits. Additional benefits that may be available for the right candidate include: relocation reimbursement, health insurance contribution, sign-on bonus, & childcare contribution.

Activities and Responsibilities:

Leadership:

• Promote, work, and act in a manner consistent with the mission of Chilmark General Store.

• Ensure all kitchen personnel are knowledgeable of and following house rules

• Motivate staff during demanding service periods.

• Promotes positive attitude toward work amongst kitchen workers

• Promotes respect and civility between workers

• Works with other managers and owners to resolve conflict in a respectful and timely manor

Production and Execution of Service:

• Oversee the daily operations of the kitchen, ensuring smooth and efficient service

• Develop and design creative menu items and update existing ones such that they reflect the brand, current food trends and customer preferences.

• Ensure that all food products are consistently prepared and served according to restaurants recipe, cooking, portioning and serving standards

• Collaborate with front-of-house staff to ensure seamless service during peak hours.

• Handle catering requests and special events as needed, ensuring customer satisfaction.

• Ensure all stations are fully prepared for service by ensuring workers are executing daily prep lists according to procedure and by performing line checks before service and throughout the day as necessary
• Ensuring that orders are filled both accurately and quickly by overseeing line cooks, working the line, and/or expediting at the sandwich, breakfast, and pizza stations

• Prepare and cook foods of all types, working on the line in various stations as needed according to staffing and volume.

• Supervise or coordinate activities of cooks or workers engaged in food preparation.

• Instruct cooks or other workers in the preparation, cooking, garnishing and presentation of food.

Scheduling:

• Work closely with owners to schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Training:

• Oversee the CONTINUOUS TRAINING of kitchen employees on food production, kitchen equipment, utensils, cleanliness, sanitation practices, first aid, proper lifting and carrying techniques.

• Provide orientation of company rules, policies and procedures to new kitchen employees.

• Assist in preparation and implementation of training materials and operating tools.

Sanitation

• Monitor sanitation practices to ensure that employees follow Servesafe compliant standards and regulations.

• Check and maintain proper food holding and refrigeration temperature control points.

• Check the quality of raw or cooked foods to ensure that standards are met.

• Control food costs and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

• Ensure all food is properly dated, organized and stored in an orderly fashion in all food storage areas including walk-ins, reach-ins, and dry storage areas.

• Ensures all daily station closing procedures are completed and weekly cleaning schedule is followed by kitchen workers.

Record Keeping and Procurement

• Prepare all required paperwork, including forms, inventories, prep lists, production notes, etc. in an organized and timely manner.

• Managing stock and helping to ensure that stations stay stocked during service.

• Inventory food product and materials and prepare vendor orders

• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.

• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Check the quantity and quality of received products.

Open and Close

• When scheduled performs final closing check of all equipment, doors, walk-ins, storage areas, dumpsters, lights, etc

Requirements

• Proven experience as a Head Chef or in a similar role within the food industry.

• Strong team management skills with the ability to lead and motivate kitchen staff.

• In-depth knowledge of food service management practices, including inventory management and cost control.

• Familiarity with various cooking techniques, cuisines, and presentation styles.

• Experience with pizza, prepared foods, baking and quick service is a plus.

• Excellent organizational skills with the ability to multitask in a fast-paced environment. * Strong communication skills for effective collaboration with team members and other departments.

• A passion for culinary arts and a commitment to delivering outstanding dining experiences

• Current Servsafe Manager certification or ability to gain the credential before starting

Job Types: Full-time, Temporary

Pay: $1,500.00 - $2,500.00 per week

Benefits:

• Paid time off

Shift:

• 10 hour shift

Supplemental Pay:

• Bonus opportunities
• Performance bonus

Experience:

• Head Chef: 1 year (Preferred)

License/Certification:

• Servsafe Manager Certificate (Preferred)

Ability to Relocate:

• Chilmark, MA 02535: Relocate before starting work (Preferred)

Work Location: In person

Salary : $1,500 - $2,500